Vermont style rhubarb pudding

Bring the sugar, apple juice and water to a boil.

Stir until the sugar is dissolved.

Remove from heat, add the rhubarb, strawberries and vanilla.

Stir well and pour in a cake pan.

To prepare the dough, sift the flour and add the sugar, baking soda and mace.

Cut the butter in the flour mixture and add milk or cream.

Stir very well and spread over the fruits.

Sprinkle with sugar and nutmeg and brush with soft butter.

Cook in the oven at 230°C (450°F) for 20 to 25 minutes.


375 ml of sugar

250 ml of apple juice

125 ml of water

500 ml of rhubarb, diced

500 ml of strawberries, sliced

5 ml of vanilla

250 ml of flour

30 ml of sugar

7 ml of baking soda

2.5 ml of mace

60 ml of butter

60 ml of milk or table cream

- sugar

- nutmeg

- soft butter